Place 4 of the eggs in a small pan cover with cold water. Place on a medium heat and bring to the boil. Boil for 3 minutes and 30 seconds precisely.
Use a knife to slit the sausage skins and remove. Place the sausage meat in a bowl, add the grated Parmigiano Reggiano, and chutney and a little ground black pepper. Mix together.
Drain the eggs, return to the pan and rinse in cold water. When cold enough to handle, tap the shells all over and peel away. Rinse the eggs.
Mix the breadcrumbs and finely grated Parmigiano Reggiano in a shallow bowl. Place the flour on a plate; beat the remaining two eggs and put them into a shallow dish.
Divide the sausage meat into 4, place on a floured surface and flatten until 1cm thick. Dip a boiled egg in a little flour, then place in the centre of the meat, then wrap it around the egg to enclose. Shape with the palm of your hands.
Repeat to make 4 eggs.
Roll each in flour, then dip into the egg and then the Parmigiano Reggiano breadcrumbs. Heat the oil in a deep fat fryer or large deep pan until it is at 160° C, then lower 2 eggs into the hot oil and cook for 8-10 minutes, until they are golden all over.
Lift with a slotted spoon and drain on kitchen paper. Leave to cool a little. Cook the other eggs in the same way. Serve cut in half with some mustard and a little salad.
Cooking tip: Serve hot or chilled. They make a perfect picnic food and can be made the day before and stored in the fridge.